Whole fresh cranberries are cooked down to a sweet sauce infused with the juice of a freshly squeezed orange and a hint of vanilla bean.
Don’t like brussels sprouts? You’re not alone. I read somewhere that brussels sprouts are the most disliked vegetable in all of America and Britain. As an American who is 46% British, I’d agree. They are my version of Dr. Suess’ Green Eggs & Ham.
Ever hear the term, “drink your fruits?” Well, this might not be what that means – but what better way to drink the season’s fruits than to immerse them in red wine. Hello there, Sangria. There’s something magical and festive about red wine that’s been infused with the warm spices and fruits of autumn.
Ah, apple cider. The unfermented, unfiltered juice of fresh crushed autumn apples. It’s an undisputed symbol that autumn has indeed arrived. If I’d let them, my children would drink it in place of anything else. While it is a treat to drink ice-cold, or warm, or in a cocktail, it’s also a wonderful seasonal ingredient in any autumn kitchen.
Today was a rainy, chilly day – a cozy socks and soup kind of day. Nothing is more comforting than a hot simmering pot of chicken soup. I stopped at the farm market and picked up potatoes, carrots, leeks and kale. Adding these vegetables to my soup brings home the flavors of the rain-soaked fields and turns them into a soul satisfying harvest soup.
The majestic pumpkin. King of the autumn harvest.
Pumpkins abound this time of the year. They adorn walkways and tablescapes and hold candles behind their carved-out funny faces. They’re also one of autumn’s finest ingredients.